Recipes for the Week (3/31 – 4/6)

This weekend kicks off with a little member only competition at Reebok CrossFit Medfield to close out the Open season. I won’t be competing. Instead I’ll be judging, helping out and cheering. I’m taking my daughters and two friends to come watch too. I think CrossFit is a great example to young girls about working hard and being proud of your strong (rather than skinny) body and all that it’s capable of. This is a great article I saw yesterday about “How CrossFit is Changing the World for Women“. There are so many women at my gym and in my family that inspire me. In particular, one of my friends just finished the Open in 10th place world wide (out of 1,574) in the Masters 60+ division. That’s what I aspire to be when I’m 60! She’s proof that age is a only a number and you can just keep getting better. In addition, my sister-in-law finished 93rd out of 16,774 world wide in the Masters 40-44 division. Congratulations ladies! I’m in awe.

And now onto the food! This week I’m trying 4 new recipes. All are gluten free and 3 out of 4 Paleo. The fresh parmesan on the arugula salad isn’t Paleo friendly. Oh well! 😉